Gourmet Salads
A gourmet salad typically features a combination of base greens, accents, and herbs (optional). These greens combine to create a tasty and visually appealing salad that’s also packed with nutrients and a variety of textures.
Click each image to learn how to prep and care for your ingredients!
Salad Bases
A salad base is the foundation of a salad, usually consisting of leafy greens such as romaine or spinach. It provides the bulk of the salad and serves as a canvas for other ingredients to be added on top.
Salad Accents
A salad accent is an ingredient that adds a burst of flavor, texture, or color to a salad. It is usually used sparingly and strategically to enhance the overall taste and presentation of the dish.
Salad Herbs
A salad herb is a leafy green or flowering plant that is used to add flavor and aroma to a salad. It is often used in small amounts to complement other ingredients.
Arugula
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SALAD BASE OR PEPPERY ACCENT FOR SALADS.
Garden variety - baby arugula with small to large slightly lobed green leaves.
The taste is generally described as slightly bitter and peppery, with a hint of nuttiness, which adds a unique and pleasant flavor to salads and other dishes. Overall, arugula has a distinctive and refreshing taste that can complement a variety of ingredients and flavors in different recipes.
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This can be used as an arugula salad alone or mixed with spinach, a spring mix, kale mix or romaine. Arugula is also used as a garnish on entrée's, in pesto, in soups, and on pizza.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Arugula is a great source of vitamins A and C, as well as antioxidants. It is also low in calories and may help to improve bone and heart health and reduce risk of cancer.
Basil
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Basil is an ancient and medicinal aromatic herb used by professional chefs in culinary recipes and therapy oils by apothecaries. It has a mild taste of mint-like quality and has an herby tone to it. Sweet/Genovese Basil has clove and anise-like flavor to it.
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Use it as a garnish: Basil leaves can be used to garnish a variety of dishes, including soups, salads, and pasta dishes
Add it to sauces: Basil is a popular ingredient in many pasta sauces, and it can also be added to homemade pesto or tomato sauce.
Make a basil infusion: Basil can be steeped in hot water to make a fragrant infusion that can be enjoyed on its own or added to cocktails or other beverages.
Use it in marinades: Basil can be added to marinades for grilled meats or vegetables.
Use it in dressings: Basil can be blended into dressings or used to make a basil vinaigrette.
Use it in desserts: Basil can be used to make sweet basil syrup or basil-infused whipped cream for use in desserts or cocktails.Basil is essential in Italian cooking, and it is also used in a variety of cuisines including Thai, Indonesian and Vietnamese. Here are several foods to try with basil:
Tomatoes: Basil is a common ingredient in tomato-based dishes, such as pasta sauce and bruschetta. Sweet and fragrant basil complements tomato-based dishes including pizza, pasta and marinara sauce. We find that basil cuts tomato’s acidity and enhances its natural sweetness.
Parmesan Cheese: Basil and parmesan cheese are often used together in pasta dishes and salads.
Olive Oil: Basil is often used in dishes with olive oil, such as pesto and bruschetta.
Nuts: Basil pairs well with nuts such as pine nuts, almonds, and cashews, and it is often used in dishes with these ingredients, such as pesto.
Chicken: Basil is a common ingredient in dishes with chicken, such as chicken basil pasta or chicken basil skewers.
Melon: Basil and melon, particularly cantaloupe, pair well together and can be used in salads or as a garnish for cocktails.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water to your plant at the time of purchase. Remember to keep the roots nice and moist by storing the sleeved plant in a cup or small bowl at room temperature with access to sunlight. If you spot any dead leaves, just pinch them off. You can use the leaves in all sorts of everyday cooking, from sandwiches and salads to pastas and more! Enjoy.
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Basil is packed with antioxidants and has anti-inflammatory properties. It may also help to reduce stress and promote healthy digestion.
Bulls Blood
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Our baby beet AKA bulls blood is a vibrant lobed leaf and looks amazing while growing with its dark red leaves. It adds a wonderful sweet flavor to your salads and is very nutritious. A mild beet taste and firm and tender texture.
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In the kitchen: Delicious raw in salads adding a wonderful sweet beet taste or can be steamed, boiled or used in a stir fry.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Bulls Blood is high in vitamins A and C, as well as beta-carotene, calcium, iron and folic acid. These elements can help maintain and grow healthy skin, protect the liver from serious infection, improve athletic performance and lower blood pressure.
Charbell
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EARTHY ACCENT FOR SALADS.
Baby Swiss Chard. The taste is similar to a mild version of spinach with a slight hint of bitterness. The stem of the chard, on the other hand, has a sweet and crunchy flavor. It has a heavy savoy as well as bright fuschia stems and veins that beautiful color and texture in salads. This premium quality baby chard grows back again and again after each cut so you can have a tasty addition to your salad every night if you wish!
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Swiss Chard is used in hearty soups and stews. Add it to a mixed green salad. Toss a few leaves into your favorite smoothie. Rub the leaves with olive oil and salt, and then bake them to make chips. Saute it with garlic and olive oil for a tasty side dish. Use it in place of basil when making homemade pesto. Saute it with coconut oil and add it to scrambled eggs. Toss wilted leaves into pasta dishes. Pickle the stems for a crunchy snack. Blend fresh Swiss chard with hummus for a tasty, nutritious dip. Stuff chicken breast with Swiss chard and goat cheese. Top pizza crust with Swiss chard, mozzarella, and tomatoes. Toss it into your favorite frittata.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K. It is also high in fiber making it a great addition to a healthy diet for weight loss.
NOTE: Swiss chard contains certain nutrients and compounds that some people may need to limit, including vitamin K and dietary oxalates. It may also trigger an allergic reaction for some people. Jillian Kubala, MS, RD — Medically reviewed by Katherine Marengo LDN, R.D., Nutrition — Updated on March 29, 2022
Chives
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Chives have an onion-like flavor, but not as intense as a raw onion. The taste of a these garden fresh chive is reminiscent of toned down garlic, shallots, and leeks.
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Chives go well on roasted potatoes, green pea soup and other soup varieties, mixed with cheddar cheese on waffles, potatoes, nachos. Salads, omlets, scrambled eggs with goat cheese, Mashed Sweet Potatoes. A garnish on beef.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Chives are rich in vitamins A, C, and K, as well as lessor levels of Folates, Niacin, pantothenic acid, Pyridoxine, vitamin E and Thiamin and other B complex vitamins. Essential minerals include Calcium, Iron, Magnesium, Manganese, Copper and Zinc. They may also help to improve bone health and reduce the risk of certain cancers.
Cilantro
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Large round but serrated edge leaves with a medium dark and sometimes shiny finish. Fresh citrusy rich flavor over a mix of slight earthy, nutty and peppery notes. Some describe Cilantro as fresh, mild, fragrant mix of parsley with a citrus zest. Also known as Chinese parsley.
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The complex taste of Cilantro makes it great for Mexican dishes including guacamole, salsa, tacos, and huevos rancheros as a garnish. It is also used on soup, sandwiches, chili, rice, roasted vegetables, and stir fry, etc. Because you will be cutting this right before you eat it, there will be little bitterness in the stems and they can be used in certain dishes.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Cilantro is a good source of vitamins A and K, as well as antioxidants. It may also help to reduce inflammation and stress, and promote heart health and healthy digestion.
Dandelion
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EARTHY ACCENT FOR SALADS. At baby-leaf stage, leaves are narrow with subtle spikes along the margins and a thin petiole. The flavor is generally described as being earthy and nutty with a hint of bitterness. The older the greens, the more intense their bitterness. The bitterness is similar to what you might get from radicchio or endive.
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Similar to other chicories Catalogna di Galatina (Italian Dandelion) can be prepared both raw and cooked. It works well gently braised or sautéed with a light seasoning of garlic and olive oil. It can also be roasted or grilled. Complimentary pairings include olives, bacon, citrus juice, cream based dressings, anchovies, forest mushrooms, gorgonzola or ripening cheeses, garlic, chili oil and balsamic vinegar.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Dandelion greens are rich in vitamins A, C, K and B, as well as iron and calcium and minerals such as magnesium, potassium and phosphorus. They may also help to lower blood pressure and reduce inflammation in the body.
Inulin is a type of dietary fiber that experts believe can help promote the growth of good gut bacteria. Also known for treating health issues such as regulating blood sugar, preventing the damage that results in Alzheimer’s disease and with its inulin content, dandelion is believed to help lower cholesterol.
Dill
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Vibrant dark green to blue green. Dense compact leaves arranged in spirals around each stem. As an herb and spice, dill is commonly used to elevate the flavor of various dishes. The flavor may be described as grassy with a hint of licorice, sweet at first followed by sour, clean, and caraway taste. The aroma is intense and will make you enjoy fresh herbs even more.
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It’s often paired with salmon, potatoes, and yogurt-based sauces. This is a fresh, living plant that enables you to cut off what you need a little at a time. This is a more economical option than pre-cut herbs that need to be used within a couple of days before they wilt. Enjoy! Use on fish, meats, legumes, salads, pickling, soups. Foliage and seeds can both be dried and stored for future use.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Dill is packed with antioxidants and has anti-inflammatory properties. It may also help to reduce the risk of certain types of cancer and promote healthy digestion. Eating fresh dill may help improve insomnia, bone health, manage diabetes, boost immunity, prevent excess gas, calm hiccups, relieve arthritis pain, and treat respiratory disorders.
Kale Mix
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A brilliant blend of rich greens and glossy red serraded leaves that shows deep color contrast. (aka Kalebration). Our Kale Mix is like the spring mix of Kales with four different kale varieties. At the baby stage it is mild and not abrasive. Our Kale Mix starts with mild bitterness and a hint of brocolli then traverses to sweetness with a mouth watering lightly salty finish leaving you eager for the next bite.
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Kale Mix taste great alone as a salad. Don't overpower with dressing as you'll miss the journey. Want to spice it up? Add arugula or miz america.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Kale is a nutrient-dense green that is high in vitamins A, C, and K, as well as antioxidants and fiber. It may also help to reduce inflammation in the body and lower the risk of certain diseases, manage blood pressure, boost digestive health, and protect against cancer and type 2 diabetes.
Miz America
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SWEET & WASABI ACCENT FOR SALADS. Miz America lettuce has a broad dark red leaf with a toothed margin. Best described as a mix between Mizuna and Mustard - Taste starts sweet with young leaves more tender and milder and the older leaves offer a wasabi, piquant, and mildly bitter taste with a hint of sweetness. It is a favorite for snacking and salad blends.
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The young leaves can be combined with other salad base lettuces like spinach, arugula, oak leaf, and romaine, to provide a full flavor gourmet salad. The leaves can also be layered in sandwiches, pasta salads, noodle dishes, risotto, stews, or soups. If cooking with Miz America, the leaves should be added at the end of the cooking process to prevent sogginess. Miz America can also be used in recipes calling for frisee or arugula. Pairs well with pomegranate seeds, apples, pears, tarragon, leeks, broccoli, tomatoes, sunchokes, portobello mushrooms, shiitake mushrooms, new potatoes, goat cheese, parmesan, poultry, poached eggs, shrimp, salmon, and vinaigrettes.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Red Mizuna (similar) contains vitamins A, C, and K, folate, iron, B-complex vitamins like niacin, riboflavin, and thiamine, calcium, magnesium, selenium, zinc, and manganese. It may help reduce inflammation and improve digestive health.
Mustard Greens
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BUTTERY MUSTARD ACCENT FOR SALADS. Green leaves with purple-tinted stems and leaf shadings with gently scalloped margins. Mustard greens have a flavor that is similar to horseradish and wasabi, as well as being spicy. They have the same mild to medium spice level as kale or collards.
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Mustard greens are an accent addition to salads or side dishes cooked in various ways. It is the perfect large leaf to add to a sandwich or hamburger to provide a mustard flavor.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Mustard greens are low in calories, high in vitamins A and C, iron, calcium, folate, and B-vitamins. Mustard greens also contain significant amounts of antioxidants as well as omega-three fatty acids, which can help protect against heart disease and cancer, according to Harvard University’s Center for Nutrition Policy And Promotion.
Parsley
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The preferred culinary variety. Huge, dark green leaves with round serated edges. Parsley has a clean and peppery taste with a touch of earthiness, making it a great all-rounder in the kitchen.
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Italian or flat leafed parsley is used to flavor sauces and other dishes. The flavour is fresh and grassy, and works well in creamy sauces, blended into salsas or pestos, and used as a garnish especially over pasta dishes, fish and roasted potatoes.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Parsley is loaded with vitamins A, B, C and K, and the minerals iron, potassium, and copper. Flavonoids in Italian parsley, such as luteolin and apigenin give it anti-inflammatory and antioxidant benefits. Italian parsley is used as a pallet cleanser and digestive aid.
Romaine
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Crisp and tender with a juicy mild fresh taste. Loose leaf grown and not in heads. Light green and excellent in salad.
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Use in salad, sandwiches and other meals where lettuce may be used. It is the perfect base for your personal spring mix or gourmet salad.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Romaine lettuce is a great source of vitamin C, with one ounce of romaine providing 11% of the Daily Value for this important nutrient. By contrast, an equal amount of iceberg supplies your body with only 1% of the Daily Value for vitamin C. Romaine may help improve heart health and reduce the risk of certain cancers.
Sorrel
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LEMON/CITRUS ACCENT FOR SALADS. Baby Sorrel - Sorrel has a tart and acidic taste that can sometimes be slightly bitter. Typically not grown in a "baby" form and offered as a salad green, these young sorrel leaves have a fruity and tangy flavor, described as lemony which is retained even if cooked.
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It can be used in salads, stir-fries, marinades, soups, and casseroles. It pairs well with fish, as well as cream, yogurt, and cheese. In Southern Asia, the leaves are used in soups or curries. Sorrel falls straight between herbs and greens. Use it as a leafy herb, like parsley or basil or mint, chopping it up to use in marinades and dressings, or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.
The tart and bright flavor of sorrel make it particularly good at adding some life to potatoes, eggs, and whole grains. It is also delicious with smoked or oily fish like salmon or mackerel. Sorrel is classically paired with cream, sour cream, or yogurt. This adds vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel. Sorrel is also a great addition to other cooked greens. Add a handful or two when you cook spinach, chard, or kale for a lovely sour kick. (Spruce Eats)
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Sorrel is high in vitamins A and C, as well as antioxidants. It may also help to reduce inflammation and improve digestive health. According to the USDA, one cup of raw sorrel (100g) contains 29 calories, 4.3 grams of carbohydrates, and 2.6 grams of protein. It also provides a significant amount of fiber (3.8g). In terms of vitamins and minerals, it is rich in vitamin C and also contains vitamin A, iron, magnesium, potassium, and calcium.
https://fdc.nal.usda.gov/fdc-app.html#/food-details/170076/nutrients
Spinach
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This raw and fresh spinach leaf has a light taste. It is not bitter like some other leafy vegetables.
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Spinach is an incredibly versatile vegetable that works well eaten raw or cooked and with sweet or savory ingredients.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Spinach can promote weight loss, eye health, healthy bones, reduced hypertension, relaxes, anti-cancer, promotes gastrointestinal health, prevents anemia, and boosts immunity.
Spring Mix Tenders
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Lettuce mix with color contrast of red and green. Includes green oakleaf, red oakleaf, green romaine, red romaine and red leaf lettuces. Baby lettuces with refreshing, juicy but mild flavor. Not as grassy as spinach. Tender, slightly bitter.
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Use in salad, sandwiches and other meals where lettuce may be used.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Romaine may fight inflammation, aid weight loss, promote brain health, boost heart health, etc.
Tokyo Bekana
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A non-heading Chinese cabbage that has buttery leaves with a crunchy rib and mild flavor. Juicy and slightly bitter at the start followed by a very mild cabbage flavor at the end. At this baby stage can be eaten raw or cooked
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Tokyo Bekana cabbage is best suited for both raw and cooked applications such as sautéing, steaming, and stir-frying. The frilly green is mild, lacking in traditional cabbage flavors, and can be shredded and tossed into green salads, mixed into pasta dishes for added crispness, braised as a side dish, or sliced and added to soups.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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Tokyo Bekana is a rich source of fiber that helps protect and maintain digestion. It is also high in vitamins A, C, and K which help protect the body against environmental damage.
Upland Cress
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PEPPERY ACCENT FOR SALADS. Upland Variety: The plants are cultivated for their edible, sharp tasting leaves which are small and somewhat square in shape with a slight serration of the leaf margins. Looking and tasting very much like watercress only with a stronger peppery flavor
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Upland cress is used in salads or in herb mixes. It can be eaten raw or cooked like other greens such as or kale.
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To keep your plants fresh for as long as possible, add 2 tablespoons of filtered water right after purchasing. Remember to keep the roots moist and store the sleeved plant covered in the humidity drawer of your refrigerator. If your drawer is not reliable, you can place it in a resealable bag and keep it on a shelf or door. Just make sure to keep it away from the fan to avoid drying out and wilting.
To enjoy the freshest taste, make sure to eat it within 7 days of purchasing and within two hours of cutting.
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All parts of the plant are edible and rich in vitamins A and C, iron, and calcium.
Gourmet Salads
SIMPLE KALE AND CRESS
Romaine, Mixed Kale, 2 Zeste Farms Upland Cress, a light vinegarette or creamy balsamic
PROVENCE
3 Zeste Farms Arugula, dried cranberries, candied pecans, apples, feta cheese, French vinaigrette or olive oil and lemon
DOWN TO EARTH
Romaine, Spinach, Zeste Farms Bulls Blood, Zeste Farms Charbell, oil and vinegar, salt and pepper
ITALIAN CAPRESE
1 Zeste Farms Basil, Tomato, Mozzarella, Balsamic Vinegar or olive oil, salt
MIZ AMERICA
3 Green leaf, butterhead, or Zeste Farms Spinach; 2 Zeste Farms Miz America (Mizuna) or Zeste Farms Mustard Greens (or both); salt, pepper, olive oil and lemon or a light oil and vinegar
SORREAL
3 Zeste Farms Romaine, 2 Zeste Farms Sorrel, a pinch of Zeste Farms Dill, sliced tomato, sliced cucumber, sliced carrot, salt, pepper, olive oil and lemon